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Preparation

Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.

Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.

Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.

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Recent Reviews

Nice but next time I'll be sure to use small chicken breasts, as large ones took so much longer to pan fry the quickness aspect of this recipe was lost.

Sue99 from Ottawa Canada /

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Love this recipe so much. It's simple and easy and has my three favourite things - chicken, port and mushrooms! Can't loose.

Kellie68 from Australia /

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This is one of our favorite recipes. I always double out the sauce and often have to double out the chicken. I generally serve it with new potatoes tossed with garlic and rosemary. The tawny port gives it an interesting color. My kids renamed it "purple chicken"

kcvertuoso from Asheville, NC /

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I have made this dish on a number of occasions and it's always been a hit with guests.Very easy to prepare and great with simple sides such as steamed broccoli and pumpkin.

dj_ninja /

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The night I was
going to make this,
I discovered that I
did not have the
chicken breasts in
my freezer that I
thought I had but I
did, however, have a
couple of pork
tenderloins. They
made an excellent
substitution for the
chicken. I sliced
them into
medallions, about 1
inch thick, did not
use the flour and
instead of the
rosemary, I used
thyme. I doubled
the sauce, as
suggested by other
reviewers, and used
canned milk in place
of the cream to cut
calories. It was a
huge hit and I have
made it several
times since for
company. Thanks
for a great recipe!